Name: Almond Poppy Seed Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/4 cups granulated sugar; 1 tablespoon poppy seeds; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sour cream; 2 large eggs; 1/2 cup vegetable oil; 1/4 cup milk; 1 1/2 teaspoons almond extract; 1 teaspoon vanilla extract; 1/2 cup powdered sugar (for glaze); 1 tablespoon milk (for glaze); 1/4 teaspoon almond extract (for glaze)

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Moist, tender, and packed with nutty almond flavor, these almond poppy seed muffins have a delicate crunch from poppy seeds and a drizzle of sweet almond glaze that pulls everything together. I love baking these as a make-ahead breakfast or a cozy treat with coffee in the afternoon. They’re just the right balance of sweet, soft, and satisfying.

Almond Poppy Seed Muffins

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Muffins:

2 cups all-purpose flour

1 ¼ cups granulated sugar

1 tablespoon poppy seeds

½ teaspoon baking soda

½ teaspoon salt

1 cup sour cream

2 large eggs

½ cup vegetable oil

¼ cup milk

1 ½ teaspoons almond extract

1 teaspoon vanilla extract

For the Glaze:

½ cup powdered sugar

1 tablespoon milk

¼ teaspoon almond extract

Directions

I start by preheating the oven to 350°F (175°C) and either lining a muffin tin with paper liners or greasing it well.

In a large bowl, I whisk together the flour, sugar, poppy seeds, baking soda, and salt.

In a separate bowl, I mix the sour cream, eggs, oil, milk, almond extract, and vanilla until smooth.

Then, I pour the wet mixture into the dry ingredients and stir until just combined—being careful not to overmix to keep the muffins fluffy.

I divide the batter evenly among the muffin cups, filling each about two-thirds full.

They bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

After cooling for 5 minutes in the tin, I move the muffins to a wire rack to cool completely.

For the glaze, I whisk together powdered sugar, milk, and almond extract, then drizzle it over the cooled muffins just before serving.

Servings and timing

This recipe makes 12 muffins.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Calories: 275 kcal per muffin

Variations

Citrus Twist: Sometimes I add a teaspoon of lemon or orange zest to the batter for a bright, fresh contrast to the almond.

Mini Muffins: I’ve made these in mini muffin tins—just reduce the baking time to around 10–12 minutes.

Nutty Topping: I occasionally sprinkle sliced almonds on top before baking for added texture and a bakery-style finish.

Dairy-Free Option: I’ve substituted the sour cream with a non-dairy yogurt and used almond milk with great results.

Extra Glaze: For a sweeter bite, I double the glaze and dip the tops of the muffins instead of just drizzling.

Storage/Reheating

Once cooled, I store the muffins in an airtight container at room temperature for up to 3 days. To keep them longer, I freeze them (unglazed) in a freezer-safe bag for up to 2 months. When I’m ready to eat one, I defrost it at room temp or warm it in the microwave for 10–15 seconds. I add the glaze fresh after thawing to keep it from getting soggy.

FAQs

How do I know when the muffins are done?

I insert a toothpick into the center of one muffin—if it comes out clean or with just a few crumbs, they’re done. The tops should also spring back lightly when touched.

Can I use Greek yogurt instead of sour cream?

Yes, I’ve swapped sour cream with plain Greek yogurt many times. It gives a slightly tangier taste but keeps the same moist texture.

Are poppy seeds necessary?

While I love the texture and mild nutty flavor they add, I can skip them if I’m out or substitute with chia seeds for a different twist.

Can I make these muffins gluten-free?

Absolutely. I’ve had success using a 1:1 gluten-free baking flour blend. Just be sure to not overmix, as gluten-free flours can become dense.

What’s the best way to glaze the muffins?

I usually drizzle the glaze with a spoon, but if I want a more polished look, I use a piping bag or zip-top bag with the corner snipped off for even lines.

Conclusion

These almond poppy seed muffins are everything I want in a homemade bake—easy, quick, and bursting with flavor. They hold up beautifully for breakfast, snacks, or even light dessert. With their irresistible texture and that sweet almond glaze, they’ve become a regular in my baking rotation. I hope you’ll enjoy them as much as I do.

Recipe:

Almond Poppy Seed Muffins

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Author: Cheryl
Total Time: 30 minutes
Yield: 12 muffins
Diet: Vegetarian

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Description

Moist and tender almond poppy seed muffins with a light crunch from poppy seeds and a sweet almond glaze. Perfect for breakfast, brunch, or an afternoon treat with coffee.

Instructions

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
In a large bowl, whisk together the flour, sugar, poppy seeds, baking soda, and salt.
In a separate bowl, mix the sour cream, eggs, oil, milk, almond extract, and vanilla until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined—do not overmix.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the tin for 5 minutes, then transfer the muffins to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, milk, and almond extract to make the glaze.
Drizzle the glaze over the cooled muffins just before serving.